Tender Red Wine Braised Lamb Shanks Recipe

Ash Tyrrell

Tender Red Wine Braised Lamb Shanks Recipe

I have to say, making this Tender Red Wine Braised Lamb Shanks recipe was one of the most satisfying kitchen moments I’ve had in a while. The aroma of herbs, red wine, and slow-cooked lamb filled my home with pure comfort. I love how the meat turns so soft that it practically falls off the bone, while the sauce becomes velvety and deeply flavored.

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Total Time 4 30

Servings: 4

Ingredients Method Notes

Ingredients

Lamb shanks whole bone-in, 1 lb each: Bone-in shanks give richer flavor and more tenderness after braising.
Kosher salt 1 tsp: Seasoning before cooking helps the meat absorb flavor deeply.
Black pepper ¼ tsp: Freshly cracked adds a clean, mild heat.
Dried thyme ¼ tsp: Adds a subtle earthy aroma that pairs perfectly with lamb.
Dried tarragon ¼ tsp: Slightly sweet and aromatic, balances the red wine.
Dried rosemary ¼ tsp: A must for lamb, adds piney depth.
Dried marjoram ¼ tsp: Brings mild floral notes to round out the herbs.
Olive oil 2 Tbsp, divided: For searing the meat and sautéing vegetables.
Unsalted butter 2 Tbsp: Adds richness and depth to the base.
Carrot 1 large, small dice: Sweetness that balances the savory sauce.
Onion 1 medium, diced: Forms the aromatic foundation of the braise.
Garlic 2 cloves, minced: Boosts aroma and flavor.
Tomato paste 2 Tbsp: Adds color and umami intensity.
All-purpose flour 2 Tbsp: Helps thicken the sauce for a glossy finish.
Dry red wine 1 bottle: Use a full-bodied wine like Cabernet or Shiraz; it builds the sauce’s depth and color.
Bay leaves 2: Add that traditional braised aroma.
Cinnamon stick 1 small: Gives a warm spice note that complements lamb beautifully.
Star anise 1 whole: A surprising touch that enhances the wine’s richness.
Fresh parsley ¾ cup, chopped: Used in the gremolata for brightness.
Fresh mint ¼ cup, chopped: Refreshes and lightens the final dish.
Lemon zest from 2 lemons: Adds citrus fragrance to cut through the richness.
Lemon juice 2 tsp: Brightens the gremolata.
Garlic 1 clove, minced – for gremolata: Adds a little zing to the topping.
Kosher salt ½ tsp – for gremolata: Brings all the fresh flavors together.

Method

Start by preheating your oven to 300°F (150°C). Pat the lamb shanks dry with paper towels and season them with salt, pepper, and herbs. Heat one tablespoon of olive oil in your Dutch oven over medium-high heat and sear the shanks on all sides until they’re nicely browned. This step locks in flavor and adds a beautiful caramelized crust. Remove the lamb and set aside.
Add the remaining olive oil and butter to the pot. Sauté the diced carrot and onion for a few minutes until softened and fragrant. Add the minced garlic and tomato paste, stirring until the tomato paste deepens in color. Sprinkle in the flour and cook for a minute to remove its raw taste — this will later help thicken the sauce.
Pour in the full bottle of red wine, scraping up any brown bits from the bottom of the pot. Add bay leaves, cinnamon stick, and star anise. Return the lamb shanks to the pot, ensuring the liquid comes about halfway up their sides. Bring to a gentle simmer, cover the pot, and transfer to the oven. Braise for 3 ½ – 4 hours, checking halfway through to ensure the liquid level remains sufficient. Add a splash of water or wine if it reduces too much.
While the lamb finishes cooking, prepare the gremolata. Combine chopped parsley, mint, lemon zest, lemon juice, minced garlic, and salt in a bowl. Mix well and let it sit at room temperature for about 20 minutes — this helps the flavors meld beautifully.
Once the lamb is fall-off-the-bone tender, remove the shanks and set aside. Strain the braising liquid through a fine mesh strainer into a saucepan. Discard the solids and simmer the liquid until it thickens slightly and becomes glossy. Taste and adjust seasoning with salt and pepper.
Place each lamb shank on a plate, spoon the rich sauce generously over it, and top with a sprinkle of fresh gremolata. The contrast of rich sauce and bright herbs makes every bite divine.

Notes

I always dry the lamb thoroughly before searing — moisture prevents browning.
Use a sturdy cast-iron Dutch oven; it keeps the temperature stable for hours.
Check the liquid halfway through braising — if it drops below halfway up the shanks, add more wine or broth.
I like to make the gremolata early — letting it rest really brings out the lemon and herb notes.
Letting the cooked shanks rest under foil for 10 minutes before serving keeps them juicy and tender.